My daughter (who used to be the pickiest eater of all times) has discovered the beauty of Chipotle. Which means we often make and eat burrito bowls, as they are so, so easy to make at home. Especially if you have the “right” rice-like this Instant Pot Cilantro Lime Rice. Quick, easy, and hands off, perfect for any weeknight. Try it yourself!
Soup season is upon us friends, so let’s get cooking. I started working on this new recipe for Sweet Corn Chowder at the very end of summer. Despite temperatures in the upper 80s, every time I saw all that gorgeous corn stacked at the farmer’s market, all I could think about was crisp fall weather and comforting soup. It’s finally here and I’m certain this Instant Pot Sweet Corn Chowder recipe is about to be your family’s new weekday favorite.
Fall is my favorite time of year. Sweaters, colorful leaves, jeans, and CHILI! I haven’t yet met a chili that I don’t love, but this Instant Pot Chipotle Beef Chili is my go to recipe. I’ve made it on the stovetop for years, but turns out it is even easier in the Instant Pot, and I don’t have to worry about any splatter in my kitchen! Plus, my special ingredient makes this chili the best!
I’ve gotten lots of questions about the Instant Pot lately which got me thinking-time for an Instant Pot 101. Do I need the Instant Pot is a frequent one and my answer is YES! Already have an Instant Pot? Great! Keep reading for some great recipes and resources…
Instant Pot Maple Apple Steel Cut Oats
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You guys! We are so excited to bring you this week’s new recipe for Roasted Red Pepper and Tomato Soup, not only because it’s fantastic but because it just so happens that this recipe is perfect for the new year, healthy resolutions we’ve all got going. It’s vegetarian (and easily made vegan) and can be Whole 30 compliant with a simple modification. Oh, and did we mention it’s made in the Instant Pot or the stovetop AND we made a video of the recipe just for you? Yup, we did. Read on for all of this week’s fun.
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One of the things that I’ve come to love most about my Instant Pot is the ability to make quick soups and stews that taste like they have been simmering away all day. It’s especially great on those busy weeknights when you really need dinner on the table but you don’t have a lot of time. Recently, I’ve started to take on my favorite classic recipes and this week’s recipe is just that – a Classic Butternut Squash Soup in An Instant (Pot)!
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Weeknights are about to get a whole lot busier as the kids head back to school. Simply your life by pulling out your Instant Pot and making these quick and easy recipes from Good Food Reads: Instant Pot Back to School Meals!
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Without further ado, here is the recipe for the Instant Pot Black Bean Tacos with Avocado Crema that I had promised you all! (and for extra yum, they contain butternut squash as well!)
I recently hosted one of my book clubs and decided the theme should be tacos. The book was “Americanah”, and if you’ve ever read this book you’re wondering right now where I got the idea for a taco theme. Spoiler alert, my mind works in mysterious ways. I can’t explain it. I won’t even try. But for some reason, this book made me decide to create a recipe for Instant Pot Black Bean Tacos with Avocado Crema and I’m sure glad it did. …
Childhood. What brings you back? For me it’s Bean and Bacon Soup.
I remember my mom pulling out that little red Campbell’s can and adding water in a small saucepan on our stove. Ready in a jiffy (no better lunch when you have 3 little kids). But now that I’m older and like to make things from scratch, I know I can make this without relying on a single can! And you can too. Whole food ingredients only. And once I received an Instant Pot, I knew exactly what I needed to develop…a recipe for my childhood favorite. Presto…Instant Pot Bean and Bacon Soup was born.
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I think anyone who knows me well is aware of the fact that I have a major soup addiction. I can eat it pretty much all day, any day. Lunch? Awesome. Dinner? Definitely. I’ve even been known to have some for breakfast. I love hearty soups like our lasagna soup, spicy vegetable based versions (try our black bean version here), and pretty much anything you can put cheese in, like our Chipotle and Stout Chili. When time allows, I love to bust out my trusty dutch oven, chop a bunch of vegetables, and let something cook all day. The house fills with amazing smells and I go about my day, knowing a satisfying meal is a few hours away. Let’s be real, though, most days as a busy working mama of two littles are not super well suited to time intensive recipes. Dinner needs to get on the table and toddlers need to be chased around. Enter: our Instant Pot Salsa Verde Chicken Soup….